Crispy Gochujang Potato Wedges
Crispy roasted potato wedges coated in gochujang sauce.
Ingredients
- 3 lbs potatoes, cut into wedges
- 3 tbsp vegetable oil
- 1/4 cup gochujang
- 3 tbsp ketchup
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 garlic clove, minced
Instructions
- Toss potato wedges in oil, salt and pepper. Roast at 425°F for 25 minutes.
- In a bowl, mix together sauce ingredients.
- Brush sauce onto roasted potatoes and bake 10 more minutes.